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"What a horrible experiment. I hate to be the dissenter among this group of reviewers, but this recipe when followed exactly does not yield anything worthwhile. We could not add enough flour to keep the dough from sticking, and there was no chance of actually rolling or cutting it. I had picked this recipe because we love gnocchi, and I didn't want..."
Oct 10, 2010 on Food.com
"Delicious panna cotta - very rich and creamy. The directions are easy to follow, too. We served it with blueberries, and will definitely make again with different fruits/sauces. Thanks so much."
Jan 15, 2010 on Food.com
"It was such a pleasant surprise to find a delicious french onion soup recipe that's not laden with butter. The onions and garlic cooking in the sherry smell wonderful, and the final product tastes even better. I do normally use toasted croutons instead of whole slices of bread."
Jan 10, 2009 on Food.com
"Delicious. Made this in December using dried herbs from my own summer garden and buttermilk from a local dairy - it's nice to have something that tastes "fresh" in the middle of winter! Much better than the bottled stuff. Served with homemade potato chips."
Dec 25, 2008 on Food.com
"These were the lightest waffles we've ever made. I actually did use White Lilly (it's pretty common in NC. I made up the batter & then let the waffle iron heat, which gave the batter enough time to rise a bit. I also added 1/2 tsp vanilla extract, just before the egg whites, for a little extra flavor."
Nov 11, 2007 on Food.com
"I'm so glad I didn't cut back on the onions - they MAKE this dish. We used Sam Adams Oktoberfest, extra sharp cheddar, mustard instead of ketchup, and added a little chopped garlic to the burgers. We'll definitely be making this again!"
Sep 4, 2007 on Food.com
"Wonderful flavorful summmer supper. I normally cut this in half and have enough for a light meal for two. I've also topped with sliced herb-marinated grilled chicken. The toasted pita is a great idea - I cheat and toast it in my toaster oven!"
Apr 24, 2007 on Food.com
"This just gets better every time I make it. I usually add the salt, pepper, & paprika into the flour instead of directly unto the meat. I find that if I pay attention & make sure the meat is completely coated after each round (flour, egg, breadcrumbs, the coating stays intact while frying and ends up perfectly crisp. I try to flip only once in th..."
Feb 25, 2007 on Food.com
"This had a decent flavor - the carmelized onions give it just a hint of sweetness - but was not terrible impressive for the amount of effort (and dirty dishes involved. We topped this with fresh ground pepper, yet it still seemed to be missing something - just not sure what. It's a good starting point for future experimenting."
Dec 17, 2006 on Food.com
"This is an impressive dish for everyday and for company. I did need longer than 45 minutes to put this together - it takes a few tries to get the hand of stuffing the manicotti. Anyway, I used fresh spinach (threw it in with the onions at the end of step 3 and the meat sauce from Beaner in Wahington's Lasagna Recipe #35341 - it was quite a hit."
Nov 19, 2006 on Food.com